Living Well Through Education & Nutrition

Parkinson’s patients, this post is for you

Parkinson’s disease is rated by the Centers for Disease Control as the 14th leading cause of death in the United States. Approximately 60,000 new cases of Parkinson’s disease are diagnosed in the United States each year, while 4 to 6 million people suffer from the condition worldwide.

Parkinson’s disease is associated with a number of symptoms. Noticeable signs involving the motor skills include a sudden loss of balance, stiffness of movement, and tremors. Other symptoms include memory loss, excessive sweating, hallucinations, low blood pressure while standing (orthostatic hypotension), and loss of the sense of smell (anosmia).

On June 19, 2015, Sharry Edwards from Sound Health Options appeared as a featured guest on the Power Hour Radio Show to describe her pioneering work in Human BioAcoustics and how the audio frequencies of our voice reveal the state of our health.

At the 17:55 mark of her interview, Sharry associated one of the known symptoms of Parkinson’s disease to genetically modified foods that have been stripped of two important, sulfur-based amino acids: taurine and glutathione.

Transcript (slightly edited) is provided below for those who cannot listen to the recorded interview on their devices

The first thing that happens with most Parkinson’s patients … well, two things. They can’t turn over in bed… And the other piece of it is they get proteins that cause them to lose their sense of smell. And one of the things that we’ve been able to associate with this is GMOs…

When ‘The Company’ decided to make everything Roundup-resistant, they took out taurine and glutathione. And when they did that, it messes up the sulfur of the body, which messes up the amino acids, which ends up messing up how the body communicates with its muscles…

GMOs (genetically modified organisms) is an emotionally charged topic that often triggers a heated debate. Supporters contend that the patented products are just as safe and nutritious as conventionally grown food and will help feed a hungry world, while opponents disagree and decry the lack of long-term studies on human health.

Is Sharry Edwards correct in connecting Parkinson’s to GMOs? In this paragraph written by Christina Sarich that was published on Natural Society in 2014, the author wrote that glyphosate, the main ingredient used in Roundup Ready® crops, works by:

…interfering with the biochemistry of bacteria in our GI tracts, destroying amino acids in what is called the shikimate pathway. Specifically, glyphosate depletes the amino acids tyrosine, tryptophan, and phenylalanine, which can then contribute to obesity, depression, autism, inflammatory bowel disease, Alzheimer’s, and Parkinson’s. It doesn’t work immediately, except in cases of acute toxic exposure, but develops little by little.

As noted on Wikipedia, phenylalanine is found naturally in the breast milk of mammals and is a precursor for tyrosine, which is responsible for making the triiodothyronine (T3) and thyroxine (T4) hormones in the colloid of the thyroid. By depleting both phenylalanine and tyrosine, GMOs do double-damage to the health of the thyroid.

Finally, take note of this telling quote on GMOs that was posted on the Health Wyze Report website:

“If you put a label on genetically engineered food you might as well put a skull and crossbones on it.”
— Norman Braksick, President of Asgrow Seed Company, a Monsanto subsidiary

GOT SULFUR?

In a global society where GMOs have become a ubiquitous part of the everyday diet, it is vitally important to supplement your essential amino acids by taking organic sulfur every day. Don’t take chances with your health! Order two or more jars of organic sulfur today!